<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="30825" val="153784">意式蛋白霜马卡龙</h1><div class="bmayi mbm" >
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					强烈感谢萝卜姐赐我方子！！关于萝卜姐讲解的蛋白霜制作心得请见这里： http://www.douguo.com/group/topic/40337相比普通蛋白霜的马卡龙，意式蛋白霜的晾制的时间更短一些，非常喜欢啦~~我做普通蛋白霜版的时候晾过6，7个小时=。=，这个就只要半小时左右就OK啦 多快好省~推荐 
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>掌勺(高级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">糖粉</label></span><span class='right'>150g</span>
					</td><td>						<span><label class="fcbm inblok">杏仁粉</label></span><span class='right'>66g</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">细砂糖</label></span><span class='right'>93g</span>
					</td><td>						<span><label class="fcbm inblok">水</label></span><span class='right'>33g</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">蛋白</a></label></span><span class='right'>83g</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">红色素</label></span><span class='right'>2滴</span>
					</td><td>						<span><label class="fcbm inblok">黄色素</label></span><span class='right'>2滴</span>
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					<h2>意式蛋白霜马卡龙的做法步骤</h2>
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							<p><span class="fwb">1.</span> 称出蛋白，基本上是两个，还剩一点点</p>
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							<p><span class="fwb">2.</span> 称杏仁粉</p>
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							<p><span class="fwb">3.</span> 称糖粉，和杏仁粉称在一起了</p>
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							<p><span class="fwb">4.</span> 小的是这是我用的筛子，准备过筛杏仁粉和糖粉。大的是常用的筛面粉的，因为杏仁粉比较粗，所以我用了孔比较 大的</p>
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							<p><span class="fwb">5.</span> 特意留了两张大图来对比下孔的大小</p>
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							<p><span class="fwb">6.</span> 蛋白直接打到有小弯尖</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/9/4/9/yuan_1537847.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">7.</span> 细砂糖加水用锅煮成119度的糖浆，然后呈细线倒入打发的蛋白中，边打边用电动打蛋器继续打到蛋白降到30度左右，手摸不烫。<br />原谅我没拍糖浆温度和倒糖浆打蛋白的过程，实在是没有第三只手。。</p>
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							<p><span class="fwb">8.</span> 蛋白糖霜分成两份，各加红色和黄色的色素几滴</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/2/4/b/yuan_1537849.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">9.</span> 将杏仁粉和糖粉混和物分成两份，分别加在拌好的蛋白霜里</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/5/a/1/yuan_15378410.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">10.</span> 这是红的</p>
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							<p><span class="fwb">11.</span> 拌好的黄色的面糊，有光泽度的面糊</p>
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							<p><span class="fwb">12.</span> 这是红的，我弄的比较浅啦，对色素还是有些心理阴影</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/a/4/b/yuan_15378413.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">13.</span> 分别装在两个裱花袋里</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/7/c/9/yuan_15378414.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">14.</span> 挤在不粘硅胶垫上</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/a/c/f/yuan_15378415.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">15.</span> 我没用圆型花嘴，就挤的差不多大小吧。。<br />室温下晾大概30分钟，表面不粘手，有软软的壳即可烤制</p>
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							<p><span class="fwb">16.</span> 160度烤大概12-15分钟，这个要多烤几次自己判断，大小不同也会不太一样。这个也会烤过头，一定要盯着</p>
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					<h2>小贴士</h2>
					<p>1，杏仁粉，一定要用大杏仁粉，不要用细白的小杏仁粉，味道不一样的。<br />2，大杏仁粉用粗一点的筛子筛，会有一些些实在筛不过去的，如果你有料理机，磨一下也可以，如果你没有料理机，把剩下的一点点，称一下重，再用新的补进去，如此往复到重量合适就行。<br />3，挤面糊的时候可以用圆嘴，不用也行，我就没用。。裱花袋直接剪个口了<br />4，硅胶垫一定要用，用高温油布也行。步骤中最后出现的两个图里的两种都OK，我都试过的哈</p>
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